Marinated mushroom salad
I’m trying to get back to loving salads. I have a strange habit of not eating salads when the non-raw fiance is on his long business trips. Honestly, I’m not crazy about salads, but I adore raw soups, which are really blended salads.
But a raw girl needs variety, so I’m reaching out of my comfort zone of dips and crackers.
I could live on marinated mushrooms and I tend to eat stuffed raw mushrooms very often, so to shake things up, I put them in a simple watercress and spinach salad with avocado and baby tomatoes. The shoyu in the marinated mushrooms would make this dish very salty so I held back on the other ingredients and watered down my raw thousand island dip with olive oil and water to make it into a dressing.
How do you marinate mushrooms? I used three white mushrooms and three shiitakes because I wanted a difference in texture. After steeping in shoyu, olive oil, and apple cider vinegar for two hours, the shiitake mushrooms become heavenly slippery bites, while the white mushrooms turned into mini pieces of savoury mushroom steaks.
The salad was satisfying without stuffing me to the brim and I chased it with a nut milk, blueberry, raspberry, banana smoothie — I was a happy raw bunny.
